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Butterscotch Pudding Cake

Butterscotch Pudding Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan.

Cake: In a bowl, whisk the flour with the baking powder and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture (in three additions) alternately with the milk (in two additions), beginning and ending with the flour mixture.

Spread the batter evenly onto the bottom of your pan.

Butterscotch Sauce: Put the water, brown sugar, maple syrup, and butter in a saucepan and place over medium heat. Bring just to a boil, stirring frequently.

Remove the sauce from the heat and gently pour it over the cake batter. Bake for about 35 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. A toothpick inserted into the center of the cake should come out clean. Remove from oven and place on a wire rack to cool for about 10-15 minutes before serving. Best served warm. Excellent with vanilla ice cream or pouring cream. Leftovers can be covered and stored in the refrigerator. Reheat.

Serves about 8 - 10 people.

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Butterscotch Pudding Cake:

1 1/2 cups (195 grams) all purpose flour

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) salt

1 large egg, at room temperature

1/2 teaspoon (2 grams) pure vanilla extract

4 tablespoons (55 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated white sugar

3/4 cup (180 ml/grams) whole (full fat) milk, at room temperature

Butterscotch Sauce:

1 cup (240 ml/grams) water

1 cup (200 grams) firmly packed light brown sugar

1/2 cup (120 ml/grams) pure maple syrup

2 tablespoons (25 grams) butter, diced